Beyti
Fine dining restaurant · Senlikkoy ·
Traditional Turkish meat dishes, including Beyti kebab and lamb chops
Traditional Turkish meat dishes, including Beyti kebab and lamb chops
"Beyti Güler is a living legend in Istanbul. Since the 1980s, Istanbulites have been coming to dine in this stylish building, a fine example of nostalgic Turkish charm, with its little fountains at the entrance and sculptures in the garden. And this historical establishment boasts no fewer than 12 dining rooms! The charcoal grill is at the centre of the kitchen, where the experienced chefs cook all kinds of meat to perfection. Take the imam bayildi, for example: meltingly tender braised aubergine topped with tomatoes, bell peppers and onions, cooked just long enough to bring out all their flavours. And be sure to try one of the kebabs, too. Traditional Turkish fare just as it should be." - Michelin Inspector
"A long‑standing İstanbul institution born in 1945 in Küçükçekmece, this family-run restaurant rose to fame early—helped by recommendations from journalists like Burhan Felek—and now operates in a distinctive building they moved into in 1983 after a decade of construction, designed by Yılmaz Sanlı and adorned with handmade wall tiles and wood‑carved details that set an anticipatory atmosphere where classical craftsmanship meets a modern kitchen. Run by 94‑year‑old Beyti Güler with his son Ahmet and grandson Cem, and stewarded by long‑time manager Osman Yılmaz (since 1985), the house keeps exacting standards as chef Mr. Paşa stresses never compromising on Kıvırcık lamb from Eastern Thrace. The signature “Beyti kebab” treats this lamb in a singular way: the meat rests for 12 days, marinates in onion juice, vinegar, and extra‑virgin olive oil for three days, back strap and filet are rolled to rest another day, then sliced so the outer fat preserves exceptional softness and flavor on the grill—entirely unlike the ubiquitous minced‑meat kebab that’s also called “beyti.” Beyond the signature, thick and juicy döner slices, flavorful lamb chops, and salads are all delicious, and unlike many traditional spots the place offers a wide selection of fine wine, plus spirits and boutique Turkish wines. Desserts are made in‑house, from quince with clotted cream, pumpkin dessert, and rice pudding to labor‑intensive classics like baklava and ekmek kadayıfı, and it’s the kind of place where one out of every two guests is a regular seeking, and receiving, special attention." - The MICHELIN Guide
"Although far from the city center, Beyti is an institution that has served meat lovers since 1945. Housed within a modern Ottoman Turkish-style building, the restaurant offers prime cuts hand-picked by owner Beyti Güler. Start with zeytinyağlı (vegetable dishes braised in olive oil) then move on to su böreği (börek pastry made with phyllo dough and cheese) and a mixed grill plate. Then enjoy the Beyti kebab or a rack of lamb. This Istanbul classic is popular for lunch and dinner." - Tuba Şatana
Cem E.
Jasmin de D.
rma Y.
Cornel C.
Jad B.
Garry S
Kartal K.
Osman “Ozzie” G.
Zahra Z.
Hussain A.
Samar J.
Melissa L.
Nil G.
Ali A.
MJ J.
Shirley N.
Robert Wren G.
Amany S.
Mohammed A.
Mark S.
Khalid L.
JB T.
Philip C.
Sena J.
Muku K.
L L.
Korhan I.
Arndt B.
Flash H.
Jewel X.
Larry M.
